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PIPERADE
Serves 4 to 6

30ml / 2 tbsp olive oil
2 large onions, thinly sliced
1 clove garlic, crushed
1 medium red or yellow pepper, sliced
1 medium green pepper, sliced
450g / 1lb tomatoes, skinned and roughly chopped
6 eggs
5ml/1 tsp finely chopped fresh parsley or basil
salt and freshly ground black pepper

Heat oil in deep pan and add onion and garlic, and soften for a
few minutes. Add peppers and cook for 10--15 minutes until they
soften. Stir in the tomatoes, raise the heat and cook until most
of the moisture has gone and the tomatoes give a thick pulp. Add
the eggs (either whole or beaten) to the mixture and allow to poach
until set before serving.

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